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5.0 from 63 votes

Rainbow Thai Salad with Mango

This Rainbow Thai Salad is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings (2 cups salad + 1/4 cup dressing each)
Calories: 271 kcal
Course: Salad
Cuisine: Asian , Thai

Ingredients

For the peanut dressing:
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar (see note 1)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey (see note 2)
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon fresh ginger minced (see note 3)
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1/4 teaspoon red chili flakes
  • Salt and freshly ground black pepper
For the salad:
  • 2 cups kale chopped (see note 4)
  • 1 1/2 cups Napa cabbage thinly sliced (see note 5)
  • 1 1/2 cups red cabbage thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup carrot shredded
  • 1 Mango thinly sliced
  • 1/4 cup cilantro chopped (see note 6)
  • 8 fresh mint leaves thinly sliced
  • 1 green onion thinly sliced
  • 1/4 cup cashews toasted if desired and roughly chopped (see note 7)

Instructions

    Cup of Yum
  1. To make the dressing, in a small bowl whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, red pepper flakes, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). If the dressing is too thick, thin with water 1 teaspoon at a time.
  2. In a large bowl, add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Drizzle with the dressing, toss to combine, and garnish with cashews.

Notes

  • Rice vinegar: If you don't have this and don't want to buy it, use any other vinegar that you like.
  • Honey: Maple syrup or agave may be substituted for the honey. It will change the flavor (but not in a bad way).
  • Ginger: Do not substitute ground ginger, but ginger paste in a tube or jar works well (and ginger can be frozen indefinitely).
  • Kale: Or substitute your favorite greens such as spring mix, butter lettuce, or romaine.
  • Napa cabbage: Milder in flavor than regular green cabbage and oblong-shaped rather than round. The leaves may be lighter in color, veering towards yellow. Or substitute savoy cabbage or regular green cabbage.
  • Cilantro: If you don't like the taste of cilantro, leave it out or substitute fresh basil or parsley.
  • Cashews: To toast the cashews (optional but recommended), heat cashews in a dry skillet over medium heat until browned and fragrant stirring frequently, about 3 to 5 minutes. Or substitute almonds or peanuts.
  • Yield: This recipe makes 8 cups salad and 1 cup dressing, enough for 4 servings salad (2 cups salad + 1/4 cup dressing per person; you can use less dressing).
  • Storage: Store leftovers covered (and undressed) for up to 2 days.
  • Make ahead: The peanut can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature before using. The vegetables can be prepped the day before and stored separately in the refrigerator.
  • More mix-ins: Get creative with mandarin oranges, fresh raspberries, sliced jalapeños or serrano chiles, or diced avocado. For a heartier salad, top with cooked chicken or salmon.

Nutrition Information

Serving 2cups Calories 271kcal (14%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 3g (15%) Sodium 619mg (26%) Potassium 723mg (21%) Fiber 4g (16%) Sugar 21g (42%) Vitamin A 7849IU (157%) Vitamin C 115mg (128%) Calcium 125mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings (2 cups salad + 1/4 cup dressing each)

Amount Per Serving

Calories 271

% Daily Value*

Serving 2cups
Calories 271kcal 14%
Carbohydrates 34g 11%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 3g 15%
Sodium 619mg 26%
Potassium 723mg 15%
Fiber 4g 16%
Sugar 21g 42%
Vitamin A 7849IU 157%
Vitamin C 115mg 128%
Calcium 125mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.